Hoping someone can help ...
Today, I made a golf ball cake, and I decided to use a chocolate filling. I had read on here that some people mixed Nutella (chocolate-hazlenut spread) with their usual buttercream because just the Nutella is maybe too "runny"? Plus, Nutella doesn't require refrigeration, which is great for a fondant-covered cake.
Here's the problem - when I added the Nutella to my BC, the icing seemed to "seize" up. It was tasty but impossible to spread. Since Nutella isn't a powder, I didn't think I would need to add more liquid with it. I just found the BC got sort of dry and almost crumbly.
Has this happened to anyone else who's used Nutella? Any advice would be appreciated as I would like to try it again.
Do you still have it? I mixed nutella and bc together once and got a weird consistancy too. I just started adding liquid, I had whipping cream on hand, to it until it was spreadable.
I sometimes need to add extra liquid as well. It will get back to spreadable consistency.
I did the same thing a few weeks ago...and had the same thing happen!!! I never asked how to fix it, I used it as a filling and called it a day.
Why did this happen, and how do you fix it? I cannot wait to see if someone has the answer!!!
Calling all Alton Brown types---
Hmmm - so I'm not alone - that's good to know! So it's probably a liquid thing. I'll give that a try next time. I now wished I'd added the Nutella while my BC was still in the mixer instead of doing it by hand after the fact. It might have mixed easier and it would sure be easier to add more liquid to it while still in the mixer. Definitely worth another try. Thanks!